Pommes Frites Recipe
Belgian · Side dish · 35 min total
Classic Belgian-style double-fried french fries, crispy on the outside and fluffy inside.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
365
kcal/serving
kcal/serving
Ingredients
- 4 large russet potatoes (about 2 lbs)
- Vegetable oil for frying (peanut or canola)
- Salt to taste
Instructions
- Peel potatoes and cut into 1/4-inch thick sticks. Place in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- Drain potatoes and pat dry thoroughly with paper towels.
- Heat oil in a deep fryer or large heavy pot to 325°F (160°C). Fry potatoes in batches for 4-5 minutes until cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for at least 10 minutes.
- Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2-3 minutes until golden brown and crispy.
- Drain on paper towels, season immediately with salt, and serve hot.
Tips
- Soaking the potatoes removes starch for crispier fries.
- Double frying ensures a soft interior and crispy exterior.
- Use a thermometer to maintain accurate oil temperature.
- Fries are best served immediately.
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